Spiced Southwestern Bean Rice
A zesty and flavorful recipe that combines the richness of black beans with the nuttiness of garbanzo beans, served over perfectly seasoned rice. This Southwestern-inspired dish is bursting with delicious spices and fresh ingredients, creating a hearty and satisfying meal for the whole family.
ingredients
- 1 cup black beans, cooked and drained
- 1 cup garbanzo beans, cooked and drained
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeds removed and minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large skillet, heat olive oil over medium heat. Add the red onion and sauté until translucent.
- 2.
Add the red bell pepper, garlic, and jalapeno pepper to the skillet. Cook for another 2 minutes until the vegetables are slightly tender.
- 3.
Stir in the cooked black beans, garbanzo beans, ground cumin, chili powder, paprika, salt, and black pepper. Mix well to combine all the flavors.
- 4.
Meanwhile, in a separate saucepan, bring the vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the rice is cooked and fluffy.
- 5.
Once the rice is ready, spoon the spiced bean mixture over the cooked rice, evenly distributing it.
- 6.
Serve the Spiced Southwestern Bean Rice hot, garnished with fresh cilantro.
